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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Desserts & Cookies Ā» Regina’s Healthy Oatmeal No-Bake Cookies

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Regina’s Healthy Oatmeal No-Bake Cookies

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Regina's Healthy Oatmeal No-Bake Cookies | Using pre-soaked and dehydrated oats and whole sweetener, my friend Regina made over the traditional oatmeal no-bake cookies recipe to be healthier. I called her the other day and begged for it -- my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously! | TraditionalCookingSchool.com

Using pre-soaked and dehydrated oats and whole sweetener, my friend, Regina, made over this cookie recipe to be healthier than the traditional oatmeal no-bake cookie. I called her the other day and begged for it — my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously!

Regina makes her cookies with natural peanut butter and carob powder. I used almond butter and cocoa powder. Either way… yummy!

Regina's Healthy Oatmeal No-Bake Cookies | Using pre-soaked and dehydrated oats and whole sweetener, my friend Regina made over the traditional oatmeal no-bake cookies recipe to be healthier. I called her the other day and begged for it -- my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously! | TraditionalCookingSchool.com

5 from 1 vote
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Regina's Healthy Oatmeal No-Bake Cookies

My friend Regina made over the traditional oatmeal no-bake cookie recipe to be more healthy. I called her the other day and begged for it -- my kids were desperate for a snack and I was short on time. These cookies fit the bill, deliciously!Ā This is a double batch and makes about 4 dozen+ huge cookies.
Course Dessert, Snack
Author Wardee Harmon

Ingredients

  • 2 cups sucanat or rapadura
  • 1 cup pure water
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1 cup coconut oil
  • 6 to 7 cups pre-soaked oats
  • 1 cup peanut butter natural style or natural soaked almond butter
  • 1 cup unsweetened shredded coconut optional
  • 1 1/2 cups raisins optional

Instructions

  1. In a large pot combine Rapadura, water, carob powder (or cocoa powder), vanilla extract, and coconut oil.
  2. Place pot on a burner over medium heat.
  3. Bring to a boil and let boil for 2 minutes, whisking the entire time to prevent burning and to ensure the coconut oil melts and mixes in well.
  4. Remove from heat.
  5. Add rolled oats, nut butter of choice, shredded coconut, and raisins.
  6. Mix well. Mixture should be thick but stirrable. It will harden as it cools.
  7. Drop by heaping spoonfuls on to cookie sheets.
  8. They will cool quickly and can be eaten in just a few minutes. Enjoy!
  9. Store in an airtight container.

Recipe Notes

*To reduce the phytic acid in oats, start by soaking and drying your oats a few days before making these cookies. Soak 10 cups of thick rolled oats overnight in water to cover (and then some) along with 1/2 cup of raw apple cider vinegar, sourdough starter, kombucha, kefir, yogurt or other acidic and/or cultured liquid. Use a slotted spoon to transfer the oats (let the liquid drain out first) in thin layers on dehydrator sheets and dehydrate at 115 degrees Fahrenheit until dry and crisp (you can find detailed information on my method for pre-soaked oats at this #AskWardee). Then proceed with the recipe.

Enjoy and be sure to let us know if you like Regina’s healthy oatmeal no-bake cookies!

This post was featured in 44 Egg-Free Cookies That Are Crazy Good and 49 Nourishing No-Bake Cookies and Bars.

If you love these, then…

Want More Nourishing No-Bake Treats?

Nourishing No-Bake Treats | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! | TradCookSchool.com/nobake

Lindsey’s book, Nourishing No-Bake Treats (currently 50% off at $7.99) contains 12 nourishing and healthy no-bake cookie bite recipes:

  • Put the Lime in the Coconut
  • Chocolate-Maple-Bacon-Nut
  • Strawberry Lemonade
  • Avocado Mint Chip
  • Orange & Dark Chocolate
  • Coconut Craze
  • Chocolate-Banana-Nut
  • Salted Caramel & Dark Chocolate
  • Sweet Superfood (with goji berries & chia seeds)
  • Chocolate-Covered Cherry
  • Blueberry, Lemon, & Mint Bliss
  • Buttered Caramel Cashew

These treats are made with real food ingredients and require absolutely no cooking of any kind and only one appliance — a food processor or heavy-duty blender.

You probably have most of the ingredients in your pantry already!

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If you’re looking for easy recipes that even kids can do (with great results), you’ll love this book.

P.S. If you purchase Nourishing No-Bake Treats through this link, Wardee from Traditional Cooking School will throw in a no-bake recipe of her own — Chocolate Peanut Butter Oatmeal No-Bake Cookies (pictured below). Just forward your receipt and we’ll reply with the bonus recipe! (Forward to wardee at traditionalcookingschool dot com.)

Nourishing No-Bake Treats | No bake? Check. So easy a kid could do it? Check. Healthy, real food ingredients? Check. Allergy-friendly? Check. Only one appliance? Check. Just a couple dirty dishes? Check. Delicious? That, too! | TradCookSchool.com/nobake

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes Snacks Snacks (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Mindy says

    April 8, 2009 at 7:57 am

    Oh my goodness. Thank you, thank you, thank you!

    Reply
  2. Jen says

    April 8, 2009 at 8:51 am

    Awesome recipe! Perfect for hot summers! I don’t have Rapadura, do you think it turn out the same with brown sugar?

    Reply
    • Wardee says

      April 8, 2009 at 11:07 am

      Jen, I would think so. Rapadura is evaporated cane juice, which is usually available in bulk at a health food store. I think the original recipe called for white sugar. Have fun with it!

      Reply
  3. Tiffany says

    April 8, 2009 at 12:16 pm

    I make these often, using honey! Delicious!

    Reply
    • Wardee says

      April 10, 2009 at 8:12 am

      Tiffany, do you make any adjustments with honey, then? Since it is a liquid sweetener, would you reduce the water? Thanks!

      Reply
      • Lillian says

        June 18, 2014 at 5:37 am

        Could you start by leaving out the water, then start with 1 cup of honey and adjust to taste?

        Reply
  4. Magda says

    April 9, 2009 at 5:37 am

    These look yummy! I think I will try them but soak the oatmeal first. I’ll report back how they turn out.

    Reply
    • Wardee says

      April 10, 2009 at 8:11 am

      Please do report back, Magda! I was thinking yesterday about how they might turn out with soaking. I thought they might not set up because of the extra liquid. Perhaps the water should be omitted when making the chocolate syrup. Please share your results! I’m waiting with bated breath. šŸ˜‰

      Reply
  5. Sustainable Eats says

    April 12, 2009 at 10:48 pm

    Yum! I had to comment so I get the update when someone soaks the oats first. I’ve been experimenting with soaked oats as breakfast cereal/snack bar and they come out good but I make it in the dehydrator and it takes about 18 hours to dry. I’m trying these tomorrow!

    Reply
  6. Wardee says

    April 20, 2009 at 7:36 am

    Sustainable Eats — have you been able to try these with soaking?

    Everyone — I updated the recipe, as I am now adding shredded coconut and raisins to the cookies.

    Reply
  7. Kelli says

    April 23, 2009 at 9:25 pm

    I just made these and they are sooo yummy, but mine are very pliable and gooey. I used cocoa powder, 7c of oats, and 1c of coconut. My penut butter seemed oily. I am thinking I should up the cocoa powder, what do you think? I think I’ll stick um in the freezer and see what happens.

    Reply
    • Wardee says

      April 24, 2009 at 5:25 am

      Kelli,

      We ended up with a couple gooey batches. I have added up to 8 cups of oats. But are you making sure you boil for a full 2 minutes? I think there are variations, depending on the thickness of the oats and the composition of the nut butter. With my homemade peanut butter, I can only add 6 cups of oats. With almond butter where I’ve added a bit of water to help it grind, I have to add 8 cups of oats. With almond butter where I add a bit of oil to the grinding, I add 7 cups of oats. … I’m sorry they turned out gooey. It does take a bit of experimenting.

      Keeping them in the fridge will help with being able to eat them, but keep them uncovered so they can dry out a bit.

      Reply
  8. Kelli says

    April 24, 2009 at 10:56 am

    They hardened up great in the fridge. How do you store yours? You know, the gooey ones were actually good like undercooked brownies. I do think if I had added more oats that would have fixed it. I tend to want to follow recipes exactly, so that I don’t mess them up, but I’ll never create my own recipes that way! I am glad they hardened up in the fridge though, because I would like to include them in Hubbies lunch.

    Reply
    • Wardee says

      April 24, 2009 at 11:24 am

      Kelli,

      We stored the gooey ones in the fridge. They hardened up in the fridge if I left them uncovered (which I did out of laziness and then saw the benefit!). The cookies that hardened well from the beginning, I stored in airtight containers on the counter. We ate them within a few days.

      Have fun – now that you’ve made the recipe once, you can experiment the next time!

      Reply
  9. Wardee says

    April 25, 2009 at 8:47 am

    Just a note to everyone — I have reduced the Rapadura down to 2 cups, and I think it can go lower. The cookies are still plenty sweet.

    Reply
  10. Wardee says

    May 5, 2009 at 5:51 am

    Hey, everyone! Here’s an oatmeal cookie recipe that calls for soaked, then dehydrated, then pulsed (food processor) oats:

    http://www.cheeseslave.com/2009/05/04/healthy-soaked-oatmeal-cookies/

    I bet that soaking/dehydrating/pulsing the oats would work for this recipe, too.

    Love, Wardee

    Reply
  11. Maria says

    July 24, 2009 at 9:30 am

    Hey, everyone! Here’s an oatmeal cookie recipe that calls for soaked, then dehydrated, then pulsed (food processor) oats:

    http://www.cheeseslave.com/2009/05/04/healthy-soaked-oatmeal-cookies/

    I bet that soaking/dehydrating/pulsing the oats would work for this recipe, too.

    Love, Wardee

    Reply
    • Wardee says

      July 24, 2009 at 11:20 am

      Maria – I agree! The last time I made these I cut back to less than 2 cups of sugar. I’m glad you enjoyed them! I agree that almond would make them delectable! Thanks for sharing your tips and experience with the recipe.

      Reply
  12. Alicia Syme says

    August 4, 2009 at 3:38 pm

    Hello,

    This is similar to my recipe I have converted, but you have a coconut oil twist in it that gets me exicited. Can’t figure out why I haven’t thought of that before. LOL I can’t wait to try. One thing though, isn’t it better to put the vanilla in at the end so it doesn’t evaporate away during the two minutes of boiling? I think I will continue to stick it in at the end. Thank you for great recipes.

    Alicia from Lebanon, OR

    Reply
    • Wardee says

      August 4, 2009 at 3:39 pm

      Alicia – I think you’re right. That would be good to wait on the vanilla. šŸ™‚ Hope you enjoy the coconut oil twist.

      Reply
  13. Alicia Syme says

    August 4, 2009 at 3:41 pm

    Hello again,

    One more thing, has anyone ever experienced their gluten free rolled oats as seeming to go rancid after they have been made into cookies. I have not made any cookies yet that haven’t smelled and tasted terrible if we leave them on the counter for even a day. It is baffeling to me.

    Alicia

    Reply
    • Wardee says

      August 4, 2009 at 3:44 pm

      Alicia – I’ve never heard that nor have I experienced it, but I also have not bought the GF oats ever. I wonder if anyone else knows? Do you refrigerate to prevent this?

      Reply
  14. Alicia says

    August 4, 2009 at 6:26 pm

    Wardah,

    Either I refrigerate or freeze as I only have one child who is gluten free and his cookies simply taste different and no one really likes them. I can’t understand why oats that I thought were merely not processed on equipment that also processes gluten grains would be so awful tasting. Although I tried eating a bite of the oats raw and they tasted fine. Weird I know. Maybe someone else has an idea.

    Alicia

    Reply
  15. Wardee says

    December 1, 2009 at 1:15 pm

    I updated this recipe – I’ve begun soaking the oats in acidic water overnight, then dehydrating them before mixing them into this recipe. In addition to that, I soak and dehydrate the almonds for the almond butter. These changes make sure that:

    1) The phytic acid in the oats is neutralized – ensuring maximum mineral absorption.

    2) The enzyme inhibitors in the almonds are neutralized – making the almonds an excellent source of digestive enzymes!

    Reply
  16. Sandy says

    March 5, 2010 at 2:09 pm

    I haven’t made this recipe yet but can’t wait to try it. As far as the rolled oats, I like to soak my oat groats overnight and then dehydrate them next day. After they are dried, I roll them through my flaker. I found this to be a lot easier then soaking already rolled oats but of couse, you would need a flaker to do it this way.

    Reply
  17. Jenna says

    June 3, 2010 at 12:30 pm

    YUM! We just made these cookies. I have a question about the soaked/dehydrated oats.

    What I ended up putting on my dehydrator sheets (after an overnight soaking of 10 c. rolled oats in filtered water & 1/2 c. ACV, covering the oats & then some) . . . was a pretty sloppy, chunky, soaked oat spread.

    When it was done dehydrating for about 20 hours, it was crunchy/crumbly and tasted good, but didn’t really resemble true rolled oats anymore. I crumbled it all up before putting it in the recipe.

    Thoughts? Am I soaking rolled oats correctly when used in this context? Thanks for helping me learn. šŸ˜‰

    Reply
    • Wardee says

      June 3, 2010 at 3:24 pm

      Hi, Jenna! Everything you did sounds right. However, if you start with thick rolled oats, they will more resemble the original rolled oats because they’ll hold up better during the soaking/drying out.

      Reply
  18. Dawn says

    August 8, 2011 at 11:51 am

    Just a question on dehydrating soaked oats…I don’t have a dehydrator (yet!), can I use the oven? I think the lowest my oven goes (digital) is 170 and I don’t want to be doing that now if i have to leave the door open to do it as it’s so hot these days! I’d like to do up a big batch this fall…how long will they stay good for? could i freeze them and keep them for several months like that?

    Reply
    • Janine says

      August 30, 2012 at 2:16 pm

      I have the same question Dawn! I have a dehydrator, but I just learned it runs at 150 degrees, no temp control. My oven only goes down to 175. I wish it had a warm setting. Did you try this? I was wondering if it works.

      Reply
  19. Jen says

    October 27, 2012 at 7:10 am

    When I soak oats I also add a tbsp or two of whole wheat flour bc oats don’t contain their own phytase to break down the phytates so the flour contributes that to it. Have you done this or heard that?

    Reply
  20. Tracy Gage says

    August 26, 2014 at 9:24 am

    I too started altering the traditional recipe about 15 years ago. I use carob powder in place of the cocoa because I prefer carob over chocolate, organic peanut butter, organic sugar, organic milk, and sometimes I use Bob’s Red Mill Meuslix for my oats. If I do not have the meuslix on hand I make a combination of things from my pantry: Oats, raisins, coconut, etc. and measure it in to equal the oat amount. I prefer these SO much more over the original recipe! The bad part is I tend to eat way to many and not share very well šŸ™‚

    Reply
  21. Bonny says

    August 26, 2014 at 6:21 pm

    this is really good if you add toasted nuts to it as well!

    Reply
  22. Stephanie says

    November 1, 2014 at 9:00 am

    I just made these (waiting not so patiently for them to harden) I cut the recipe in half and so far I would agree the sweetness could be reduced more( I love desserts but not to sweet). Half of it I added in sliced almonds and some coconut. I also added in 1tbls of pb2 for a bit more peanut flavor and protein. Thanks for the recipe. I didn’t soak my oats, I don’t have a dehydrator and I have not tried my hand at soaking grains yet.

    Reply
  23. Rebecca says

    May 6, 2021 at 11:14 pm

    I love the fact you incorporated soaked oats in you recipe. I recently learned about soaking and I haven’t seen much in recipes, so thank you! That being said….. raisins in your cookies?!

    Reply
  24. Mary Garback says

    September 17, 2023 at 9:40 pm

    I’ve not tried this recipe but recall from the traditional recipe that instant oatmeal is often listed, not just oatmeal. To make these at home toast the oats in a single layer on a baking sheet at 350 degrees F for 10 to 15 minutes. Allow to cool completely; process in food processor till of the consistency of commercial instant oatmeal. Use as cereal or in a recipe.

    Reply
    • Peggy says

      September 18, 2023 at 11:45 am

      Hi, Mary,
      We recommend soaking your oats before you bake them. Here is another recipe you might enjoy as well. šŸ™‚ ~Peggy, TCS Customer Success Team
      https://traditionalcookingschool.com/food-preparation/basic-raw-soaked-granola/

      Reply
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